Soup from frozen mushrooms

What a pity that the mushroom season is so short!.. Fortunately, modern technology allows us to extend it for the whole year. Of course, you won’t get the same pleasure from store-bought mushrooms as from those collected with your own hands in a yellow autumn forest, but freezing still retains a wonderful mushroom taste.

Elastic and strong, mushrooms tolerate storage in freezers well, so you can safely buy such mushrooms in the store. And then everything is as per the scenario: water, meat, vegetables and spices. And, of course, a little sour cream or cream - mushrooms are especially tasty with them.

frozen mushroom soup recipe

Prepare the mushrooms. Place them in a saucepan, pour cold water over medium heat. When the water boils, remove the foam and cook for 15 minutes. Throw in a colander, drain the water, rinse the mushrooms with cold running water. Place back in the saucepan, cover with fresh water and salt.

Put on fire and cook for an hour. Throw in a colander, let the water drain. Rinse the beef under cold water, cut into small pieces of the same size. Put in a saucepan, pour 3 liters of water, put on fire. Bring to a boil and cook for 40 minutes. Remove foam from the surface.

If desired, you can add a little noodles to the mushroom soup. Peel, wash the potatoes, cut into slices or medium-sized cubes of approximately the same size. Add to meat and cook for 20 minutes. Peel the onion, peel and wash the carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Heat oil in a frying pan.

Add onions and carrots, fry until golden brown. Wash the sweet pepper, cut and remove the seeds, cut the flesh into cubes. Mushrooms, onions, carrots and peppers, put in the soup. Boil everything together for 10 minutes. Remove the finished soup from the heat, pour into bowls and put sour cream in each.